Description
This easy and refreshing Costco Quinoa Salad copycat recipe combines tri-color quinoa, tender lentils, fresh vegetables, and a tangy lemon vinaigrette for a nutritious and satisfying meal or side dish. Packed with vibrant flavors and simple ingredients, this salad is perfect for meal prep or a light lunch.
Ingredients
Scale
Grains and Legumes
- 1 bag Success Boil-in-Bag Tri-Color Quinoa, or 1 heaping cup of cooked quinoa
- 1 cup dry lentils
Vegetables and Herbs
- 4 mini cucumbers, chopped (about 2 cups)
- 10 oz grape tomatoes, quartered
- 1 red bell pepper, diced
- 0.5 oz chives, finely chopped
- 1 bunch fresh parsley, finely chopped
Dairy
- 6 oz crumbled feta cheese
Dressing
- 1/4 cup extra virgin olive oil
- 1 1/2 lemons, juiced
- 2 tsp dijon mustard
- 2 tsp honey
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the lentils: Rinse 1 cup of dry lentils and cook them according to package directions by simmering at a low heat for about 15-20 minutes. Aim for lentils that are tender yet still hold a slight bite; avoid overcooking to prevent mushiness.
- Cook the quinoa: Prepare the Success Boil-In-Bag Tri-Color Quinoa as per package instructions or use 1 heaping cup of pre-cooked quinoa. Set aside once done.
- Prepare the lemon vinaigrette: In a small bowl or jar, whisk together 1/4 cup extra virgin olive oil, juice of 1 1/2 lemons, 2 tsp dijon mustard, 2 tsp honey, and 1 tsp Italian seasoning. Season the dressing with salt and black pepper to taste, mixing thoroughly until emulsified.
- Combine the salad ingredients: In a large mixing bowl, add the cooked lentils and quinoa along with 4 chopped mini cucumbers, 10 oz quartered grape tomatoes, 1 diced red bell pepper, 0.5 oz finely chopped chives, 1 bunch finely chopped fresh parsley, and 6 oz crumbled feta cheese.
- Toss with dressing: Pour the prepared lemon vinaigrette over the salad mixture. Toss everything together gently but thoroughly to ensure the salad is evenly coated with the dressing. Adjust seasoning with salt and pepper if needed.
- Chill before serving (optional): For best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve and enjoy: Take the salad out from the fridge, give it a final toss, and serve as a healthy side dish or light main course.
Notes
- Do not overcook lentils to maintain a pleasant texture with slight firmness.
- The salad can be made ahead and stored in the refrigerator for up to 2 days.
- Adjust the amount of lemon juice and honey to your personal taste preference for a more tart or sweeter dressing.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- This salad is perfect for meal prep as the flavors intensify after chilling.
- Serving it chilled enhances the refreshing quality of the salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Quinoa salad, lentil salad, Costco copycat, Mediterranean salad, healthy salad, lemon vinaigrette, vegetarian salad, easy quinoa recipe
